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This Greek Chicken Gyros with Tzaziki is super easy to prepare, absolutely packed with flavour and a must-try if you love Mediterranean food. The chicken is tender and juicy in the middle with just the right amount of crispy bits. It can be served over a salad, with a side of rice and potatoes or wrapped in a fresh and warm flatbread made with only 4 ingredients! It’s a showstopper dish that’s perfect for a weekend get together or meal prep for the week.
Why You’ll Love This Greek Chicken Gyro Recipe
- Packed with Mediterranean Flavour: a simple yet delicious combination of olive oil, garlic, herbs, spices and mustard infuses the chicken with an incredible flavour.
- Healthier Than Takeout: Control the quality of your ingredients by making this classic Greek street food at home.
- Perfect for Meal Prep: This recipe can be easily scaled to feed a large crowd or for meal prep.
- Customizable: Serve this Greek Chicken Gyro in a homemade flatbread, over a salad or with a side of rice, Greek Potatoes and grilled vegetables.
- Easy: the chicken takes some time to cook but it’s mostly hands-off and very easy.
- Grill or Oven: You can prepare the gyro in the oven or cook it on your Traeger for some wood-fired flavour!
Ingredients You Need for Greek Chicken Gyros at Home
For the Chicken Marinade:
- Chicken: To achieve that signature combination of juicy gryos meat with crispy bits, I recommend using boneless and skinless chicken thighs. The fat content in thighs will keep the meat juicy and prevent it from drying out. If you prefer a leaner and lower calorie option, you can substitute boneless and skinless chicken breast. Just keep in mind that the meat will be a bit more dry and the total cooking time will likely be quicker.
- Yellow Mustard: You won’t really taste the mustard after the gyros are finished cooking but it’s still an important ingredient in the marinade. It gives the chicken a delicious tang and the tacky consistency also acts as a binder that helps the spices to stick during the cooking process.
- Extra-Virgin Olive Oil: A small amount of extra-virgin olive oil will help to distribute the marinade so that it evenly coats the chicken. You don’t need too much because chicken thighs are already quite high in fat and most of the oil will drip down into the pan as it cooks. You can then use the rendered oil and fat from the chicken to base the gyros as it cooks.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!
- Herbs and Spices: A simple and balanced combination of dry oregano, paprika, ground cumin, salt and pepper will give the chicken gyros a delicious flavour and colour.
For Homemade Tzatziki:
- Greek Yogurt: For the best texture, use a good-quality, unflavoured Greek yogurt for your tzaziki. Generally speaking, the “Greek” part refers to yogurt that has been strained to remove most of its whey, resulting in a thicker, creamier consistency compared to regular yogurt. It’s also higher in protein and lower in sugars than regular yogurt, making it a healthier option.
You can also make your own thickened “Greek-style” yogurt at home by placing regular yogurt in a sieve lined with cheese cloth and placing it in the fridge to naturally drain of excess moisture overnight. - Cucumber: I like to use Persian cucumbers here because the skin is thin, mellow and edible and they tend to have less moisture than other varieties.
You can finely chop or coarsely grate the cucumbers. Some people scoop out the seeds, but I find it’s unnecessary as long as you squeeze out as much of the moisture from the cucumber as possible before adding it to the yogurt. You can do this with a cheese cloth, clean kitchen towel or even with your hands. Otherwise, you’ll be left with a loose texture and diluted flavour. - Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much. Do keep in mind though, the garlic going into the tzaziki is raw and will pack a punch so my advice is to add a bit at a time and taste as you go.
- Dry Oregano: Try rubbing the dry oregano leaves between your fingers to waken up the flavours and aromas a bit before adding it to your tzaziki.
- Mint: Occasionally, I add some dried or fresh mint to the tzaziki. It really depends on what I plan on serving the sauce with and whether I have any on hand.
- Red Wine Vinegar: For some much needed twang, add a swig of red wine vinegar to your tzaziki. It will make your lips pucker with ever bite.
- Extra-Virgin Olive Oil: Use a good quality extra-virgin olive oil so that you get some of the peppery notes permeating through your tzaziki. The fat in the oil will also help to balance out the acidity in the vinegar and leave you with a velvety mouthfeel.
- Note! I’ve made many variations of tzaziki over the years but I think this one is my favourite. It’s super simple, very flavourful and well balanced. The most important thing is actually the taste and quality of the yogurt you use. I recommend experimenting with different brands available near you to find the one you like best.
For the Flatbreads:
- All-Purpose Flour: A regular, all-purpose flour will get the job done. I’ve never tried making this recipe with gluten-free flours so I’m not sure if it can be substituted.
- Baking Powder: A small amount of baking powder will help the flatbreads to initially puff up during the cooking process, resulting in a softer and more airy finished product.
- Kosher Salt: Season the dough with some salt for a bit of flavour.
- Yogurt: I used Greek yogurt because it’s what I had on hand but you can substitute almost any plain, unflavoured yogurt. Depending on the consistency and thickess of the yogurt, you may need more or less flour. You can always adjust if the dough feels too tacky or too dry.
The Gyro Pan!
You don’t absolutely need this Vertical Spit Pan from Amazon to make these Greek Chicken Gyros. However, it will make your life a bit easier if you have one and it makes for a very cool presentation when you carve your perfectly cooked gyros table-side.
Plus, it’s not just for gyros – you can use it to make tacos al pastor, chicken shawarma or even a whole roasted pineapple.
PRO TIP! If you don’t want to purchase a specialty pan, you can slice a large potato in half, lengthwise, place it on a sheet pan, cut-side down, and insert 2 bamboo skewers so that they stand vertically. You can then proceed to stack the meat onto the skewers and it should hold its shape as it cooks.
What are Gyros?
Greek gyros (pronounced yee-ros) are a popular Greek street food made with sliced, seasoned meat that is traditionally cooked on a vertical rotisserie, similar to shawarma or döner kebab. The word gyro means “turn” or “revolution” in Greek, referring to how the meat turns on the spit as it cooks.
What’s the Difference Between Gyros and Souvlaki?
Although gyros and souvlaki are both beloved staples of Greek cuisine and may look similar when served in a pita or flatbread, there are some key differences in preparation, cooking method, and presentation.
Gyros are made from meat that is seasoned and stacked on a vertical rotisserie. As the meat slowly turns, it cooks evenly, and thin slices are shaved off for serving as needed. Traditionally, pork is used in Greece, but chicken, beef, or lamb are also common. Gyros are typically served wrapped in warm pita bread and loaded with toppings like tzatziki sauce, tomatoes, onions, and sometimes french fries.
Souvlaki, on the other hand, refers to small pieces of meat that are marinated and then grilled on skewers horizontally over a grill. Like gyros, pork is the most traditional meat used, though chicken, beef, or lamb are also popular. The grilled skewers can be served directly on the stick, plated with sides like rice or potatoes, or wrapped in a flatbread with similar toppings to a gyro. The texture of souvlaki is different – juicier and chunkier – because the meat is cooked in individual pieces rather than shaved off a larger roast.
Can I Use Chicken Breast for these Greek Chicken Gyros?
If you are not a fan of chicken thighs or want a lower calorie option, you can substitute boneless and skinless chicken breast. I recommend butterflying the breast and pounding it thin to increase surface area, allowing for more flavour development and even cooking.
If using chicken breast, it’s also very important not to cook it past 165F or it will dry out and get chewy. Chicken thighs, on the other hand, have a higher fat and collagen content, which means you can cook them to a higher internal temperature (ideally between 180F-185F) with less risk of drying out the meat.
To make sure you cook the chicken perfectly, I strongly recommend using an instant digital thermometer. This way you will know exactly when it’s time to take the meat off the grill or out of the oven to prepare your Greek Chicken Gyros.
What to Serve with These Greek Chicken Gyros:
- Flatbread: You can purchase your favourite flatbread or pita from the store or make your own at home with this very easy 4-ingredient recipe.
- Tzaziki: It wouldn’t be Greek chicken gyros without a generous slathering of freshly prepared tzaziki.
- Sliced Red Onions: The sharp, bitter bite of onion helps cut through the richness of the gyros meat.
- Sliced tomatoes: I like to use a firm tomato, one that isn’t necessarily completely ripe, because it holds its texture better and is more acidic.
- Smoked Paprika: Finishing the gyros with a light dusting of smoked paprika gives it a beautiful colour and hint of smoky flavour.
- Dry Oregano: I also like to season the finished gyro with small pinch of dry oregano for a bit more flavour.
- Feta Cheese: If you’re feeling indulgent, try crumbling some feta cheese over the gyros before serving.
Recipe FAQs
While similar in style and cooking technique, gyros have a distinctly Mediterranean flavour profile with a more subtle use of herbs and spices. Shawarma is often seasoned with a much more complex spice blend that packs a more intense flavour.
Yes! The chicken can be marinated for up to 24 hours and cooked 3–4 days in advance. Reheat gently before assembling.
Absolutely. Bake the gyros at 425°F for around 1 hour or until internal temperature reaches 165°F. You can then thinly slice the gyros and add them to a hot pan for a minute or two to crisp up the edges.
For Best Results!
- Use chicken thighs for maximum juiciness and flavour – they’re also more forgiving to cook than breast because they don’t tend to dry out as easily.
- Pound the meat thin before stacking it on the spit. The meat will cook more evenly and the increased surface area allows for more flavour.
- Let it marinate overnight for the deepest flavour penetration.
- Make the flatbread at home because there’s nothing better than fresh bread.
- Drain the cucumber well before adding to tzatziki to avoid a watery sauce.
- Rest the meat for 5–10 minutes after cooking to keep it juicy when slicing.
Ingredient Substitution Ideas
- Chicken thighs → Chicken breast for a leaner and lower-calorie option
- Greek yogurt → Labneh for an even thicker and more indulgent tzaziki
- Flatbread bread → Platter with Greek Salad, Roasted Potatoes, Grilled Vegetables or Rice
- Dried Herbs → Fresh Oregano, Mint, Dill or Parsley
- Tzatziki → NO SUBSTITUTIONS ALLOWED!!!! Just kidding, use any sauce you like! If I’m being completely honest, I love adding a bit of ketchup to my gyros!
Chicken Gyros Serving Suggestions
- Build-Your-Own Gryo Bowl: Use shredded lettuce, sliced cucumber, sliced onion, sliced tomato, kalamata olives, rice, grilled vegetables. It’s a great idea for dinner parties or family nights.
- Serve with Sides: You can’t go wrong with a classic Greek village salad, Roasted Greek Potatoes, or even some delicious Spanakorizo.
Greek Chicken Gyros with Tzaziki
Equipment
Ingredients
For the Tzaziki:
- 2 Persian cucumbers
- ½ cup whole milk Greek yogurt
- 1 tablespoon red wine vinegar, plus more to taste
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dry oregano
- ½ teaspoon dry mint
- 2 cloves garlic, finely grated
- Kosher salt and freshly-cracked black pepper, to taste
For the Chicken Gyros:
- 3 pounds boneless and skinless chicken thighs
- 2 tablespoons yellow mustard
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, finely grated
- 2 teaspoons kosher salt
- 1.5 teaspoons ground cumin
- 1.5 teaspoons dry oregano, plus extra for garnish
- 1.5 teaspoons paprika
- 1/2 teaspoon freshly-cracked black pepper
- ½ large yellow onion
- Thinly sliced tomatoes, for serving
- Thinly sliced red onion, for serving
- Smoked paprika, for garnish
- 1 serving easy yogurt flatbreads
Instructions
For the Tzaziki:
- Coarsely grate the cucumbers over a paper towel or cheesecloth. Squeeze out as much of the moisture from the cucumbers as possible and add them to a mixing bowl along with the yogurt, vinegar, olive oil, oregano, garlic, ¼ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine, taste for seasoning and adjust with salt, pepper or vinegar as desired. Cover and refrigerate for at least 30 minutes before serving. Leftovers can be refrigerated for up to 5 days.
For the Chicken Gyros:
- Using a sharp knife, carefully butterfly both ends of each chicken thigh. Place the chicken on a board, cover with a sheet of parchment paper and evenly pound with a mallet or rolling pin until flattened but still holding its shape.
- In a large bowl, combine the pounded chicken, mustard, olive oil, garlic, salt, cumin, oregano, paprika, and black pepper. Toss well to combine, cover and refrigerate 6 hours to overnight.
- Preheat your Traeger Grill to 475F.
- Assemble your gyros pan by screwing the spit onto the base. Start with half of a large onion, wider side facing up, and proceed to thread the marinated chicken thighs, slightly rotating each one ¼ turn to ensure even cooking.
- Place the gyros onto the grill and cook, rotating the pan every 45 minutes, until the chicken is golden brown and the thickest part of the meat registers around 160F, around 1.5 hours. Baste the chicken with the rendered juices, raise the heat of the grill to 500F and cook an additional 10-12 minutes or until the chicken is deeply golden in colour and the thickest part of the meat registers around 180F. Note: if using chicken breast, only cook it until the thickest part reaches 160F.
- Remove the gyros from the heat and let it rest 5 minutes before thinly shaving the meat directly off the spit with a sharp knife. Assemble the gyros pitas by spreading a generous layer of tzatziki onto a flatbread, topping it with the shaved chicken, sliced tomato, sliced red onion, a light dusting of smoked paprika, and a pinch of dry oregano. Wrap tightly and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
These look amazing and delicious, I’ll be trying them for sure. Thanks for the recipe and tips.
OMG this looks AMAZING!
Was intrigued as you prepared the chicken. Lost my mind when the Traeger was opened!
Where can that spiked pan be found?
What is the drink you made while preparing the gyros?
How would this work if we are using a convection oven. What temperature and how long would I cook this for. Looks delicious but I don’t have a smoker:(
Delicious! The marinade on the chicken thighs reminded me of eating this in a restaurant, only better. I made the flatbread with it and it was really easy.